Boil the potatoes with the skin on until easily pierced with a fork (about 30-40 minutes). Remove from heat, drain and cool potatoes. Peel off skins and
cut into bite-sized cubes. Add to a large bowl with all of the veggie ingredients.
Mix all of the ingredients for the dressing. You may want to use more of the Vegg mixture for a creamier taste. Adjust seasonings and add salt & pepper
Pour the dressing over the potatoes and veggies. Mix until potatoes are well coated. Garnish with heirloom grape tomatoes, spicy pickled green beans or
vegan bacon bits.
Leftovers can be stored covered in the fridge for up to 2 days.
*You can purchase The Vegg – Vegan Egg Yolk online or at retail stores. www.thevegg.com